Steak Stroganoff

This recipe was just okay. It wasn't great, but just okay. I'm on the fence about whether I'd do this again or not. I like my stroganoff recipe way better.

This one was easy and could easily be used to make a fancy dinner for a guest.

Steak Stroganoff
Serves: 4

• 4 beef rib-eye steaks (8oz each)
• 3 c small button mushrooms
• 2 c onions, sliced
• 1 T garlic, minced
• 1 T tomato paste
• 3 T all purpose flour
• 1/2 c dry sherry (I didn't have sherry so used dry white wine)
• 1 1/2 c beef broth
• 1 T Worcestershire sauce
• 1/4 c sour cream
• 2 T chopped parsley

Season steaks with salt and pepper. Sauté in oil over medium-high heat about 4 minutes on each side for rare (or to desired doneness). Remove and keep warm.

Add mushrooms to pan and sauté for 3 minutes. Stir in onions, and cook 3 more minutes. Stir in garlic and tomato paste and cook 1 minute.

Sprinkle with flour and cook 1 minute. Deglaze the pan with sherry, scraping up browned bits from the pan. Add broth and Worcestershire sauce, and simmer until thickened, 2-3 minutes.

Off heat, stir in sour cream. Pour sauce over steaks, then garnish with parsley.